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Flavorful Trinidadian Pelau Recipe Easy One-Pot Chicken with Coconut Milk

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A rich and comforting one-pot Caribbean dish featuring caramelized sugar, tender chicken thighs, coconut milk, and parboiled rice, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs (boneless optional, adjust cooking time)
  • 2 cups long-grain parboiled rice (or jasmine rice as substitute)
  • 1 cup full-fat coconut milk (light coconut milk for fewer calories)
  • 2 tablespoons brown sugar
  • 1 cup mixed diced carrots and green peas (frozen works)
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 sprigs fresh thyme
  • 2 scallions, chopped
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • 1–2 whole Scotch bonnet peppers (optional, remove before serving)
  • 2 ½ cups chicken broth or water
  • 2 tablespoons vegetable or coconut oil

Instructions

  1. Rinse 2 cups long-grain parboiled rice under cold water until water runs clear; drain and set aside (~5 minutes).
  2. Season 2 lbs chicken thighs with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika; let sit for 10 minutes.
  3. Heat 2 tablespoons oil in a heavy-bottomed pot over medium heat. Add 2 tablespoons brown sugar and stir constantly until it melts and darkens to deep amber (4-5 minutes).
  4. Add seasoned chicken thighs to caramel and sear about 4 minutes per side until golden brown.
  5. Add chopped onion, minced garlic, chopped scallions, and fresh thyme; sauté for 3-4 minutes until fragrant and softened.
  6. Stir in rinsed rice, mixed diced carrots and peas, and whole Scotch bonnet peppers (optional). Coat evenly with caramel and oil mixture.
  7. Pour in 1 cup coconut milk and 2 ½ cups chicken broth or water; stir gently to combine. Bring to a boil, then reduce heat to low and cover with a tight lid.
  8. Simmer gently for 35-40 minutes without lifting the lid, until rice absorbs liquid and chicken is tender.
  9. Remove from heat and let sit covered for 10 minutes to meld flavors.
  10. Remove Scotch bonnet peppers before serving. Fluff rice with a fork and serve warm.

Notes

Caramelizing sugar is key; stir constantly and remove from heat once deep amber to avoid burning. Use bone-in chicken thighs for juiciness. Rinsing rice keeps grains fluffy. Keep heat low and lid tight during simmering. Add water or broth if drying out. Remove Scotch bonnet peppers before serving unless you want heat.

Nutrition

Keywords: pelau, Trinidadian pelau, one-pot chicken, Caribbean rice dish, coconut milk chicken, easy pelau recipe, Caribbean cuisine, one-pot meal

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